Servings: 4 serving
Preparation: 15 minutes.
Total time: 15 minutes.
A fresh and colorful salad combining soba noodles, crunchy vegetables, and a miso-maple syrup dressing. Perfect for a light and nourishing meal.
- Cuisine style
- Modern vegetarian Asian cuisine
- Categories
- Meal salad
- Vegetarian main course
- Summer lunch
Ingredients
For the dressing
45 ml (3 tbsp) vegetable oil
30 ml (2 tbsp) soy sauce
15 ml (1 tbsp) maple syrup
30 ml (2 tbsp) rice vinegar
15 ml (1 tbsp) miso paste
15 ml (1 tbsp) toasted sesame oil
For the salad
1 package (227g) soba noodles
1 head of crisp lettuce Gen V, washed, dried, and torn into pieces
4 organic mini cucumbers Gen V, chopped
250 ml (1 cup) blanched edamame
250 ml (1 cup) finely shredded red cabbage
125 ml (1/2 cup) fresh cilantro leaves
4 green onions, thinly sliced on the bias
5 radishes, thinly sliced
60 ml (1/4 cup) roasted peanuts
30 ml (2 tbsp) fried shallots (optional)
Preparation
For the dressing
- In a small bowl, combine all the dressing ingredients and set aside.
For the salad
- Cook the soba noodles according to package instructions. Rinse with cold water and set aside.
- In a large bowl or serving platter, combine the cooked noodles with all the vegetables.
- Drizzle the salad with the dressing and toss well to combine.
- Garnish with roasted peanuts and fried shallots if desired.
Keywords
- soba noodle salad
- vegetarian Asian recipe
- cold miso salad
- soba noodles vegetables
- healthy cuisine
- quick recipe
- gluten-free salad
- summer salad
- miso dressing
- crunchy salad
Products used
crispy lettuce (x2)
More informationorganic mini cucumbers
More information